Real Recipes From Real Home Cooks ®

soup essentials: cabbage & veggie soup

(1 rating)
Recipe by
Andy Anderson !
Wichita, KS

This is an excellent soup that will warm you up on a cold Winter’s eve. The base is cabbage; however, you can add any additional veggies that you desire. You could even add some chunks of beef, fish, chicken, or pork… why not. It has a nice satisfying, homey taste, and is a great soup to eat when you are alone, or share with a group of friends. So, you ready… Let’s get into the kitchen.

(1 rating)
yield 4 -6
prep time 10 Min
cook time 45 Min
method Stove Top

Ingredients For soup essentials: cabbage & veggie soup

  • 1 Tbsp
    grapeseed oil
  • 1/2 md
    yellow onion diced
  • 2 clove
    garlic, minced
  • 1 md
    carrot, sliced into 1/2-inch (1.2cm) rounds ,and then cut into half moons
  • 1/4 sm
    small cabbage, chopped
  • 2 stalk
    celery, sliced 1/2 inch (1.2cm) thick
  • 1/2 tsp
    celery salt
  • 14 oz
    fire-roasted tomatoes (1 can) with juice
  • 3 c
    chicken stock, not broth
  • 8 oz
    tomato sauce (1 can)
  • 1 tsp
    dried basil
  • 1 tsp
    dried parsley
  • 1/2 tsp
    dried oregano
  • 1 pinch
    cayenne pepper
  • 1 pinch
    crushed red pepper flakes
  • 1 md
    lemon, just the juice, about 2 tablespoons
  • salt, kosher variety, to taste
  • black pepper, freshly ground, to taste
  • frozen spinach, chopped
  • broccoli florets, cut into bite-size pieces

How To Make soup essentials: cabbage & veggie soup

  • 1
  • 2
    Cooking Tips: - I am using Hunt’s Fire-Roasted tomatoes. I felt they really made the dish. - If you are using broth; as opposed to stock, then watch the salt. Most broths are way too salty. If you cannot make your own, Swanson has a fairly decent boxed chicken stock. - The spinach is optional, and I felt gave the recipe a nice depth; however, one of my guests felt it could have been left out. If you leave out the spinach, then reduce the amount of stock you use to 2.5 cups, and follow the recipe as written. - Experiment with other veggies (taters, beans, bell pepper, etc.).
  • 3
    Gather your Ingredients (mise en place).
  • 4
    Add the grapeseed oil to a heavy-bottomed pot, over medium heat.
  • 5
    Add the onions, and cook until the onions, begin to soften, but not brown, about 4 – 5 minutes.
  • 6
    Add the garlic, and cook until fragrant, about 60 seconds.
  • 7
    Add the stock, carrots and the cabbage, and lightly simmer, for about 10 minutes.
  • 8
    Add the remainder of the ingredients; except the spinach, broccoli, and lemon juice, to the pot.
  • 9
    Chef’s Note: You could make this vegan, by substituting vegetable stock for the chicken stock.
  • 10
    Slowly bring the ingredients up to a simmer, about 3 - 4 minutes.
  • 11
    Continue on a low, low simmer, until the cabbage is wilted, and the carrots are almost cooked, about 30 minutes.
  • 12
    Chef’s Note: Do not just go by a timer. Grab a carrot and take a bite, if they are almost, but not quite, cooked through it is time to add the last ingredients.
  • 13
    Add the spinach (if using) and broccoli, and then simmer for an additional 4 – 5 minutes.
  • 14
    Chef’s Note: Add the lemon juice, and do a final tasting for seasoning.
  • 15
  • 16
    Serve while nice and hot, with crackers, or toasty bread. Enjoy.
  • 17
    Keep the faith, and keep cooking.